Classic Oatmeal Cookies

First, let's make the oat flour. Out of 1.5 cups of flakes, leave 0.5 cups whole, and grind the rest in a food processor.

Let's start making the dough. First, cream the butter with the sugar. Then, beat in the egg.

Fold in the rolled oats. Some people make cookies without any flakes at all, using only oat flour. But I like them with flakes because it gives the texture an interesting crunch!

Take only 0.5 cups of the freshly ground oat flour. Add it in. Mix well. The remaining oat flour will come in handy later. The dough should turn out sticky rather than dry, which makes it easier to shape the cookies.

If you plan to add nuts or chocolate, now is the time. But in that case, you'll need to reduce the amount of flour—for example, 0.25 cups of chopped nuts and 0.25 cups of flour.

Preheat the oven to 180°C (350°F). Also, prepare a baking sheet. I line it with parchment paper. If you want to prevent even a hint of burning on the bottom of your cookies, lightly grease the paper with vegetable oil or butter. However, I don't mind a slightly darker, crispier bottom. This is where our leftover oat flour comes in handy: roll small pieces of dough into balls, then coat them in the flour.

Place the balls onto the baking sheet and press them down slightly to flatten into discs.